Chocolate Dipped Strawberries

My husband was the one who insisted on buying dark chocolate. The package had chocolates with 60%-72%-85% cocoa. We managed to finish all except the 85% ones. I knew it was gonna end up on my kitchen shelf taking up the space and left untouched. The other day when I passed by Edible Arrangements I knew exactly what should be done with those dark chocolates.

I had been attracted to strawberries recently. Well, I was attracted to them earlier too, but that was because of their colour and they looked so beautiful that you cannot let them go unnoticed. This time it was because of its nutritional values. I happened to read about them lately. Rich in Vitamin C these can be a great immunity booster. Also, these are helpful to beat cholesterol.

Last weeks grocery shopping made me buy these and make a Strawberry Smoothie out of it. Super easy, delicious, rich and filling, it was. This week too the strawberries made it to my grocery list, to make these delicious chocolate dipped strawberries. There is nothing great about making it. I think anyone who knows how to temper chocolates can make them.

When the thought of making it entered my mind, I never thought these would disappear so fast as it did.  I now know how to make people drool over things that they have been ignoring :) . At the same time I don't think this is the end of dark chocolate coming into our home :).

Ingredients

1. 10 Strawberries
2. 5-6 chocolates cubes - I used dark chocolate. You could use any normal chocolate. 

Method

• Wash the strawberries thoroughly.
• Pat it dry with a kitchen towel.
• In a microwavable bowl, break down the chocolates into small chunks.
• Temper the chocolate. 
• Let the chocolate cool down, just a little.
• Grab the strawberry by its stem and roll it in the melted chocolate.
• Place it on a tray lined with aluminium foil. Let it cool. 
• Once cooled, place it in the fridge to chill.
• Use them to decorate cakes, pastries, pudding etc. or have it the way it is.

Tips

1. Tempering is a big factor. If you do not temper the chocolate they will melt down in few seconds when you serve it and will not retain its shape.
2. You could poke a toothpick by the stem of the strawberry and use it to hold on to the strawberry while you dip it in the chocolate. Else you may give its leaves a damaged look like mine as you can see it in the picture :).